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Here's some updates on the drum. I put some air intake pipes and use some electrical parts to regulate the air then added some casters to move it around. It's about time to do a paint job and a smoke stack.
I've cooked on it a few times and love this type smoker. It's so easy to regulate heat and everything I cooked has been awesome. Here's some beef back ribs, pork steaks, baby backs, chicken and turkey wings.

I cant remember who it was but it was an old time BBQ cook off champion from way back.
Not one of those foo foo food network fake wannabe snob jokers.
He said it wasn't the thing you cooked it in it was the person cooking and how they cooked in what they cooked.
Like playing a guitar.
If you cant play, buying a 5000 dollar guitar ain't gonna help.

__________________
Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth

That might be true but now we have better smokers and pits and anyone with a few cooks under their belt can cook food as good as an old time Pit master. Treager smokers are like an oven, load it with your favorite wood chips, set the temp and time and walk away. Weber Smokey Mountain is another awesome pit but pricey. You can make a cheaper Weber Kettle into an awesome cooking machine with some technique and a Slow-n-Sear or a Smokenator. Walmart sells a barrel cooker that's worth the money. I'm working on a stick burner/offset smoker as I'm typing. I'm in test mode now, meat is on the pit.

The best thing about Q'ed meat is we cooked it!!! I like to think mine is the best.